Pumpkin and Lentil Salad
Like most salads, this recipe is high in fibre, but the protein from the lentils, pistachios and cheese means that it is hearty and satisfying enough to be served on its own, or with bread, as a light main meal.
| Servings | Prep Time | Cook Time |
| 4servings | 15minutes + cooling | 1hour |
| Servings | Prep Time |
| 4servings | 15minutes + cooling |
| Cook Time |
| 1hour |
Ingredients
- 1/2 cup puy or small blue-green lentils
- 1/2 cup salt-reduced vegetable or chicken stock
- 750 g pumpkin (winter squash) cut into chunks
- 2 tbsp olive oil
- 1 cup rocket (arugula)
- 5 sprigs fresh mint leaves picked
- 1/2 cup raw pistachios
- 1 tbsp extra virgin olive oil
- Juice of 1/2 lemon
- 2 tsp ground sumac
- Freshly ground black pepper
- 125 g soft goat's cheese
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Combine the lentils, stock and 1/2 cup (125 ml) water in a large saucepan. Bring to a boil, then reduce the heat to low. Simmer, covered, for 1 hour, until the lentils are soft and all of the liquid has been absorbed. Allow to cool.
- While the lentils are cooking, preheat the oven to 220°C (425°F/Gas 7). Toss the pumpkin chunks with the olive oil and arrange in a single layer on a baking tray. Bake for 25 minutes, until the pumpkin is soft and turning golden brown at the edges. Allow to cool.
- Combine the lentils, pumpkin, rocket, mint and pistachios in a large bowl. Sprinkle with the extra virgin olive oil, lemon juice and sumac, and season with freshly ground black pepper. Using a large spoon, gently stir to combine the ingredients.
- Serve the salad in the bowl or on a large platter, with the goat's cheese crumbled over top.
Recipe Notes
Tip: To increase the fibre even further, leave the skin on the pumpkin. This method works best with thin-skinned varieties such as butternut pumpkin (squash).
Per serving: 440 calories, 19 g protein, 31 g fat (8 g saturated fat), 24 g carbohydrate (9 g sugars), 7 g fibre, 251 mg sodium
